Cover 2 cookie sheets with parchment paper and lightly grease with butter
Evenly sprinkle the crushed anise seed onto the parchment paper
Sift the flour, salt and baking powder together
In your mixer bowl, beat the eggs, vanilla and anise extract together, then slowly add the sugar
Beat on high until foamy and doubles in volume, about 8-10 minutes
Change to a dough hook and slowly mix in the flour until you get a thick dough. If the dough is too thin and wet, add a little more flour
Knead the dough on a floured surface into a ball until it is a thick coherent dough
Cut the ball in half and knead into two balls. Wrap the second ball to prevent it from drying out until ready to use
Roll out the dough of the first ball on a lightly floured surface to 1/4″ thick
Lightly flour the dough on top and form the cookies by pressing the springerle mold or rolling pin hard enough to leave the imprint
Knead the scraps together and repeat the process until the dough from the first ball is used up
Cut the cookies apart with a knife, pastry or pizza cutter
Place the cookies on the baking sheet on the crushed anise and repeat the process until all the dough is used then cover the cookies with a light cloth and allow to dry 12-24 hours
Preheat the oven to 300, bake 25 minutes until the tops are crisp, but the centers remain spongy
Remove from the oven and cool on a rack for 15-20 minutes
Package and store in airtight container(s)
Notes
They will be pretty hard initially. Let them rest in the containers for a day or two and they will soften enough to be just right!